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Remember the high board at the swimming pool? After days of looking up at it you finally climbed the wet steps to the platform. From there, it was higher than ever. There were only two ways down: the steps to defeat of the dive to victory. You stood on the edge, shivering in the hot sun, deathly afraid. At last you leaned too far forward, it was too late for retreat, and you dived. The high board was conquered, and you spent the rest of the day diving. Climbing a thousand high boards, we demolish fear, and turn into human beings. - Richard Bach, A Gift of Wings

19.01.20 1103 [PST]

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Home >> Articles >> Recipes

Campanelli with Asparagus, Basil, and Balsamic Glaze


1 lb campanelli
3/4 c balsamic vinegar
5 tbs extra virgin olive oil
1 lb asparagus, tough ends snapped off, spears halved length-wise if larger than than 1/2 inch in diameter and diagonally cut into 1 inch lengths
1 medium to large red onion, halved and sliced thin
1/2 tsp ground black pepper
1/4 tsp red pepper flake
1 cup chopped fresh basil leaves
1 tbs juice from one lemon
2 oz pecorino romano cheese, shaved with a vegetable peeler

How to make it:

* Boil pasta to al dente.

* Drain and return to the pot.

* Meanwhile bring balsamic vinegar to a boil in an 8 inch skillet over a med to high flame;reduce the heat to medium and simmer slowly until syrupy and reduced to a 1/4 cup, 15-20 minutes.

* While the vinegar is reducing, heat 2 tbs of the oil in a 12 inch nonstick skillet over high heat until it begins to smoke. Add the asparagus, onion. black pepper, red pepper flake and 1/2 tsp salt and stir to combine.

* Cook, without stirring, until the asparagus begins to brown, about 1 minute, then stir and continue to cook, stirring occasionally, until the asparagus is tender-crisp, about 4 minutes longer.

* Add the asparagus mixture, basil, lemon juice, 1/2 cup of the cheese, and remaining 3 tbs of oil to the pasta and stir to combine.

* Serve immediately, drizzling 1 to 2 teaspoons of the balsamic glaze over each serving and passing the cheese separately.